A FOOD TRADITION
Provençal Cuisine
The cuisine of Provence centers on olive oil, herbs, garlic, vegetables, seafood, and Mediterranean cooking traditions.
Dishes linked to this cuisine
13–24 of 39
Gardianne de Taureau
A Camargue-style stew of bull meat braised slowly with red wine, onion, garlic, carrot, herbs, and olive oil.
Gnocchis à la Niçoise
Nice-style potato gnocchi made with potato, wheat flour, and egg, typically served with tomato sauce and grated hard cheese.
Loup au Fenouil
A whole or filleted Mediterranean sea bass is roasted or baked with fennel, olive oil, garlic, lemon, and herbs.
Merda de Can
A traditional Nice green gnocchi made from potato, Swiss chard, wheat flour, and egg, shaped into irregular dumplings and boiled.
Navettes de Marseille
These crisp, boat-shaped Provençal biscuits are flavored with orange blossom water and baked until dry and lightly golden.
orelletes
Explore the dish and its connections.
Pan Bagnat
A Niçoise sandwich of round bread filled with tuna, vegetables, olives, olive oil, and often hard-boiled egg.
Panisse
Panisse is a chickpea-flour preparation associated with Provençal and Monegasque cooking. The batter is set, cut, and fried until crisp outside and tender within.
Pèbre d'Aï
Pèbre d'Aï is a Provençal garlic-and-chilli condiment made by pounding garlic and chilli with oil into a pungent sauce.
Petits Farcis
A Provençal dish of vegetables such as tomatoes, zucchini, onions, or bell peppers stuffed with a seasoned meat mixture and baked.
Pieds et Paquets
A slow-cooked Marseille-style stew of sheep's feet and stuffed sheep tripe parcels with pork, tomato, aromatics, and wine.
Pissaladière
A Provençal onion tart made from bread-like dough, slowly softened onions, anchovies, and olives.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.